Za'atar

The word za'atar refers both to an aromatic herb that grows in the Levant region and to the spice blend prepared from its dried leaves. The blend typically centers around aromatic herbs, sesame, sumac, and salt; the ingredients and their proportions can vary depending on the country, region, and family recipe.

Mama Ram Za'atar is an original interpretation that expands on a core axis of thyme, sumac, and sesame with cumin and black pepper. Cumin adds a warm, earthy body to the blend, while black pepper accentuates the finish.

Thyme creates a dry, warm, and slightly resinous herbaceous aroma. Sumac adds a mouthwatering, fruity, and citrus-like tartness to this intensity.

Sesame seeds impart a slightly crispy texture with a roasted, nutty aroma to the mixture. Cumin deepens the warm, earthy character, while black pepper leaves a dry and direct sharpness.

You should expect an herbaceous, sour, roasted, earthy, and warm-finish profile. Since the blend contains sea salt, the amount of salt added to the dish should be adjusted accordingly.

• Cumin: Adds a warm, earthy, and slightly roasted body to the mixture.

• Sesame seeds: Provide a slightly crunchy texture with a roasted and nutty aroma.

• Thyme: Forms a dry, distinct, and slightly resinous herbaceous base.

• Sumac: Adds a vibrant, fruity, and citrus-like tartness.

• Sea Salt: Enhances the aromas of herbs, sumac, and sesame.

• Black pepper: Leaves a dry, direct, and controlled sharpness in the finish.

Za'atar initially displays the warm, dry, and earthy character of cumin and thyme. Then, the vibrant acidity of sumac becomes apparent; sesame rounds this sharpness with its roasted and nutty texture. The finish leaves a warm, dry trace of black pepper.

• Manaqish and Flatbreads: It can be mixed with olive oil to form a paste and spread over the dough.

• Bread and Olive Oil: The bread can be eaten after being dipped first in olive oil and then in Za'atar.

• Labneh and Yogurt: It can be sprinkled on top of labneh or mixed into strained yogurt.

• Hummus and Appetizers: It can be used on hummus, muhammara, baba ganoush, and legume pastes.

• Eggs: Can be added to fried eggs, omelets, scrambled eggs, and boiled eggs at the time of serving.

• Salads: It adds a tangy and roasted layer to tomato, cucumber, greens, chickpea, and grain salads.

• Cheeses: Compatible with feta cheese, goat cheese, halloumi, and curd.

• Chicken and Meat: It can be used as a dry spice or marinade base in chicken, lamb, and meatball mixtures.

• Fish: It can be used with olive oil and lemon in baked or grilled fish.

• Baked Vegetables: Compatible with potatoes, carrots, zucchini, cauliflower, eggplant, and pumpkin.

• Grains and Legumes: Bulgur, couscous, rice, chickpeas, and lentils can be added to dishes.

• Sandwiches and Toasts: Can be sprinkled directly onto cheese, chicken, or vegetable sandwiches.

Za'atar and Olive Oil Mixture

For a spreadable mixture, combine 2 tablespoons of Za'atar with 2–3 tablespoons of olive oil until a thick but spreadable consistency is achieved. Let it rest for 5–10 minutes to allow the herbs to soften slightly, then spread a thin layer over the dough or bread.

You can increase the amount of olive oil for a more fluid dip. Also, since the mixture contains sea salt, be sure to taste it before adding any salt.

For 200g of labneh or strained yogurt, 1-2 teaspoons of Za'atar is sufficient. You can drizzle olive oil over it before serving.

For 500g of chicken or vegetables, mix 2–3 teaspoons of Za'atar with 1–2 tablespoons of olive oil. You can let the chicken rest in the refrigerator for 1–4 hours; for vegetables, use the mixture just before baking.

For a salad dressing for four servings, you can use 1 teaspoon of Za'atar, 3 tablespoons of olive oil, and 1 tablespoon of lemon juice . Adjust the amount of lemon to your taste, as sumac already adds sourness.

Since sesame seeds and dried herbs can easily burn at high heat, do not roast Za'atar in a hot pan for too long. You can use it in oven dishes at medium heat or add it at the end of cooking to keep its flavor more vibrant.